Place the scallop shells onto a baking tray leant against each other to avoid tipping over.
Carefully place the scallops in the shells and add a dash of white wine to each one.
Add a table spoon of garlic butter on top of each scallop. Generously top with breadcrumbs and place in the oven for 8-10 minutes.
Whilst your scallops are roasting, grab the perfectly portioned brill and carefully place on a lined baking tray.
Lightly drizzle with olive oil and season with salt flakes.
Quarter a lemon
Remove the scallops from the oven, divide the scallops between two plates and serve with a wedge of lemon
Place the brill into the oven and roast for 15-18 minutes
Remove the brill from the oven. Lift it off of the baking tay and carefully place on a serving plate. Pour any remaining cooking juices from the tray over the fish.
Enjoy your Valentine’s meal
Turbot Valentine’s Day Box
Ingredients included:
Mussels
Turbot (fish)
Béarnaise butter
You will need to source:
Shallots
Garlic cloves
Parsley leaves
Olive oil or other cooking oil
Chilli flakes
White wine
Lemon wedges
Preheat your oven to 200’C
Finely dice the shallots and garlic cloves. Pick the parsley leaves from the stalks and rough chop.
Grab a deep heavy based saucepan, heat on the hob and add oil. Once the oil is hot, add the diced shallots and garlic. Cook them for approx. 4 minutes.
Sprinkle in the chilli flakes. Then add in the mussels. Mix to coat in the flavoured oil, add the white wine and put a lid on to steam.
When the mussels are open, discard any closed and add in the chopped parsley
Give them a good mix before serving
Line a baking tray with baking paper and carefully place the turbot onto it.
Generously top with Béarnaise butter and roast in the oven for 15-18 minutes
Remove from the oven and let rest for a few minutes before lifting the meat off the bone onto plates. Spoon over the buttery juices from the baking tray and serve with lemon wedges.
